It’s official: I’ve reached the point in almost-not-newlywed life where I don’t know what to make anymore. When I was freelancing full-time, the possibilities seemed endless. Since I made my own schedule, there was a lot more time for tinkering in the kitchen. Now that I’m back to the 9-to-5, I’m focused on getting dinner on the table quickly. Working in an office all day makes a girl hungry!
I discovered Gimme Some Oven in the fall, probably from Pinterest, and I’ve been hooked. Every meal I make turns out amazingly – it’s like Smitten Kitchen all over again!
Her Garlicky Baked Shrimp is the perfect summertime meal – it’s decadent thanks to the buttery panko topping but still tastes light and fresh – especially when served with a simple salad and a fruity summery white wine. It actually tastes like an inside-out version of my Mom’s stuffed shrimp which, trust me, is a good thing. I’ve shared the recipe without modifications – but with a few suggestions – below.
- 1 ½ pounds raw shrimp, peeled and de-veined
- 6 cloves garlic, peeled and minced
- 3 tablespoons white wine - I used the Two Oceans Moscato I had with dinner.
- Kosher salt and freshly-ground black pepper
- ¼ cup (4 tablespoons) melted butter
- ½ cup Panko bread crumbs
- 1-2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons fresh Italian-leaf parsley, chopped
- Preheat oven to 425°F.
- In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
- Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it's evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. [Editor's Note: I melted my butter in a pyrex dish and then mixed the panko right in]
- Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the "high" broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
- Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
There is so much delicious happening right here. I dressed the arugula with some EVOO and lemon juice and loved this combo so much that I’m having it for lunch tomorrow. I’d also like to put buttery panko on everything, please and thanks.
A quick note about this wine… I’d never purchased a Moscato before and I was pleasantly surprised when I cracked open this bottle Two Oceans sent over. I’m a Riesling kind of girl – I err on the side of sweet with my whites – so this fruity Moscato is a perfect fit for me. It goes down very easily and paired perfectly with my shrimp + arugula combo. If you’re less into sweet wines, you might want to turn it into a spritzer by adding some soda water or Pellegrino.
So there you have it! A delicious summer meal that’s ready in under 20 minutes and a sweet new wine to pair with it. I won’t blame you if you want to have this every week until … forever.
P.S. See all that patio greenery? We revamped our itsy bitsy condo balcony over the long weekend and I’ll be sharing the makeover tomorrow! Spoiler alert: mostly plants. And some cute pillows. xo